Abstract
This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β‐carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding‐3‐O‐glucoside and malvidin‐3‐O‐glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding‐3‐O‐glucoside and malvidin‐3‐O‐glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH •, oxygen radicals and HO •, as well as their potential anti‐inflammatory activities. Taking together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders/grinders.
Highlights
Fruits and vegetables are recognized for their health-promoting potentials due to their high concentrations of health beneficial components, including phenolic acids, flavonoids, anthocyanins, and other bioactivity components (Cao, Booth, Sadowski, & Prior, 1998; John, Ziebland, Yudkin, Roe, & Neil, 2002; Samman et al, 2003)
3.1 | Chemical component analysis of carrot and blueberry β-c arotene is an important carotenoid with vitamin A activities and is rich in carrots
GAO et al Anthocyanin is a group of water-soluble flavonoid glycosides that may appear in red, purple, or blue color
Summary
Fruits and vegetables are recognized for their health-promoting potentials due to their high concentrations of health beneficial components, including phenolic acids, flavonoids, anthocyanins, and other bioactivity components (Cao, Booth, Sadowski, & Prior, 1998; John, Ziebland, Yudkin, Roe, & Neil, 2002; Samman et al, 2003). This study evaluated whether and how different home-based food preparation methods, including blending, chopping with/without microwaving, might release different levels of beneficial bioactives from carrot and blueberry food models. Microwaved blueberries had greater level of extractable malvidin-3-O-glucoside or cyanidin-3-O-glucoside than its counterpart processed using the same blender/grinder (Figure 2), indicating the potential influence of inherent
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